Creamy Chicken & Potato Chowder

🧂 Ingredients

• 4 slices bacon, chopped
• 1 large onion, chopped
• 1 large red bell pepper, chopped
• 2 cloves garlic, minced
• 2 teaspoons dried thyme
• 1/4 teaspoon ground black pepper
• 1 teaspoon kosher salt
• 1/2 cup all purpose flour
• 8 cups low sodium chicken broth

  Homemade is best!
• 4 large carrots, diced
• 3 medium potatoes, peeled and diced
• 3 cups chopped cooked chicken
• 1/2 cup heavy cream
• 2 Tablespoons minced fresh parsley

Instructions

• 1 Heat a large pot over medium high heat and add in the bacon. Cook until crisp
  and remove half of the bacon to paper towels to drain. Keep the other half in
  the pot.
• 2 Add the onion and red bell pepper to the pot and cook, stirring often until both
  the onion and bell pepper have softened ( about 5 minutes). Add in the garlic
  and thyme and cook for an additional couple minutes.
• 3 Stir in the flour and cook for 60 seconds, then whisk in the chicken broth.
  Slowly at first so that you don’t get any lumps of flour. Add in the carrots and
  potatoes and boil until tender (about 15 minutes.
• 4 Add in the chicken and the heavy cream and heat through. Serve topped with bacon
  and fresh parsley

Nutrition Info